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牛轧糖为什么要加蛋白粉
更新时间: 2020-09-11 00:00:00  

蛋白粉可以作为牛轧糖的高泡保水的作用。

蛋白粉在食品工业上应用很广泛。如可用作冰糖及糖精加工时的澄清剂;加工点心时可作为起泡剂;加工火腿肠等肉制品时用来提高弹性和切片性;加工鸡蛋干等熟蛋制品时使用;加工面制品时用来提高面筋度;加工冰淇淋、巧克力粉、清凉饮料、饼干等均有使用。

关键词: 为什么 白粉

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